Instructions

In a large saucepot, combine 6 cups water, the ale, onion and seafood seasoning; bring to a boil. Add potatoes; cover and boil until barely tender, about 10 minutes. Stir in corn, cabbage and shrimp; return to a boil; cook until cabbage is tender and shrimp turns pink, about 5 minutes.

This dinner cannot only warm bellies, but spirits. A little of your favorite ale mixed in to this one pot classic gives the dish a personal touch, and fresh sweet corn gives a sweet summer taste. Water can be used in place of beer.